Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, July 8, 2014

Grilled Chicken Thighs with Singapore-Style Sauce

This chicken is on fire! And I don’t mean on the grill. The Singapore-style sauce is sweet, vinegary, and oh so hot. I went full-out with five serrano chiles, but the balance of flavors from the sugar, vinegar, lime juice, and ginger tames the heat to a delicious level.

That said, this is a spicy sauce. If you want less heat, use only a couple chiles and remove the seeds.

Serves 3

  • 4-5 small red or orange serrano chiles (or other hot chiles), coarsely chopped (seeded for less heat)
  • 3 garlic cloves, chopped
  • 1/4 cup chicken broth
  • 2 tbsp rice vinegar
  • 2 tbsp white sugar
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped fresh ginger
  • sea salt
  • 2 tbsp water
  • olive oil, for brushing
  • 6 bone-in chicken thighs (about 2-1/4 lbs total), skin removed
  • freshly ground black pepper 
Sauce Ingredients
Chopped Ingredients
  1. Combine the chiles, garlic, chicken broth, vinegar, sugar, lime juice, ginger, and salt in a saucepan. Cover and warm gently over low heat 20 minutes.
  2. Transfer the chile mixture to a small food processor and process until smooth (be careful when processing hot foods). Add the water and continue processing to a thin consistency. (The sauce should be fairly runny, not thick like tomato-based barbecue sauce.)
  3. Transfer to a bowl and cover. Let stand 1 hour. (Or place in a sealable container and refrigerate 2-3 days. Re-warm gently before using.)
Sauce Beginning to Cook 
Transfer to a Food Processor 
After 1st Processing 
Singapore-Style Sauce
  1. Light a grill for direct-heat grilling with indirect-heat space.
  2. Brush the chicken with oil and season with salt and pepper. Brush the grill grate with oil.
  3. Grill the chicken over direct heat, turning 1-2 times, until beginning to char, about 3 minutes total. Move the thighs to the indirect-heat space. 
  4. Cover the grill and cook the chicken, turning a few times until golden brown and cooked through, moving on-heat as desired, 16-18 minutes total, depending on size.
  5. About 3 minutes before the chicken is done, brush the thighs with the sauce.
Thighs Beginning to Grill 
After the 1st Turn
Ready to Baste
Basted Thighs
Transfer to a plate and let rest 5 minutes before serving.

Grilled Chicken Thighs with Singapore-Style Sauce

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